Peanut Butter Hot Chocolate with Whipped Coconut Cream

Hot chocolate is one of the most comforting winter indulgences, I think. Warm, creamy, delicious chocolate - perfect for curling up with when it's cold and snowy outside. I look forward to enjoying hot chocolate all winter long, and it's one of the only ways I truly enjoy chocolate. My husband loves it, too, and when I saw this recipe for peanut butter hot chocolate, I knew he'd be excited about it.

 

Chocolate and peanut butter is such a classic combination, and they marry well together in this lovely twist on classic hot chocolate. Growing up, my favorite topping was none other than the classic Fluff. I loved that stuff (well, I still do!) but it's not exactly fitting into the clean eating lifestyle. Enter: the genius happening over at The Gracious Pantry. Tiffany recently introduced her readers to a whipped cream alternative made from coconut milk. Given my recent addiction to all things curry, I had some coconut milk in stock and decided to try it out.



All I can say is coconut cream = awesome. I forgot all about Fluff once I topped my hot chocolate with this heavenly stuff. I'm sure you are wondering if you can taste the coconut. I could when sampling it alone, but I skimped a bit on the honey/vanilla. Once atop the hot chocolate, I couldn't pick out the coconut at all. Just lovely, creamy deliciousness to perfectly complement more lovely, creamy deliciousness.

Peanut Butter Hot Chocolate with Whipped Coconut Cream
Source: Slightly adapted from Dolcetto Confections/Martha Stewart
Generously serves 2

2 cups skim milk
3 ounces bittersweet chocolate, chopped fine
3 tablespoons natural peanut butter
2 tablespoons sucanat
1 tablespoon whipped coconut cream

In a medium saucepan over low heat, warm milk until it just begins to simmer and bubbles form around the edge of the pan. Whisk in chocolates, peanut butter, and sucanat until melted and smooth. Cover and continue warming over low heat until warmed through. For a thicker cup of cocoa, simmer hot chocolate uncovered until desired thickness is achieved. Ladle hot chocolate into individual mugs, top with whipped cream.

Whipped Coconut Cream
Source: Reworded from The Gracious Pantry

1 14 ounce can regular coconut milk (do not use light milk)
1 tablespoon. agave or honey
1 teaspoon vanilla extract
1 tablespoon coconut cream (recipe follows)

1. Identify which end of the can you'll open with the can opener (for some cans that's the bottom) and place it that-end-down in the fridge for at least a day. The longer, the better. Gently turn the can over and open it. The cream should be solid at the (now) bottom of the can, with a layer of clear liquid on top. Pour off the clear liquid (great for use in smoothies or added to juice for a tropical touch).

2. Scoop the cream out of the can and into a medium bowl. Add honey and vanilla extract. Blend or whisk together until well combined.

3. Refrigerate coconut cream for a few hours to set; it will thicken slightly when chilled.

Note: If you find that even after chilling, the cream won’t stiffen up, put it into a blender with 1 package of unflavored gelatin. Let it sit out for about an hour. Once it’s thick as it should be, put it back into the fridge to chill further.